Haute Cuisine: Restaurants eager but cautious about cannabis-infused menus

“I’ve been in the industry for 30 years. I’ve seen everything from the bar scene, the club scene, underground, above ground, fine dining, fast food, casual, you name it. I’ve always felt that I’ve been able to keep a finger on the industry’s pulse,” says Amir Rahim.
“For the first time, I feel like I don’t know what’s going to happen.”
Rahim, owner of downtown Ottawa’s Grounded Kitchen and Coffee House, is talking about